1 lb. diced venison, cut into 1/2 inch cubes
Milk (for marinade)
1 (16 oz.) pkg. frozen mixed vegetables
6 green onions
1 (16 oz.) can tomatoes
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
2 c. water or venison stock

Using a glass container, soak the venison in milk for 12 hours or overnight. When you are ready to cook, drain the meat and put it into a suitable pot with water or venison stock. (Venison stock is low in fat and cholesterol but chicken or beef stock can be used.) Chop the tomatoes and put them, along with the juice from the can, into the pot. Bring to a boil, cover, reduce heat and simmer for an hour and a half. (If your venison is very tender, you can cut back on cooking time.) Chop the onions, including about half of the green tops, and put them into the pot along with the frozen vegetables, salt and pepper. Some like more pepper. Good with hot French bread.